Winner, Winner Chicken Dinner: Toasted Barley and Chicken Pilaf

1 Comment

There is nothing like venturing into foreign lands, especially in the kitchen, and this dish features a pilaf which is a grain cooked in seasoned broth (common to Middle Eastern, Central and South Asian, East African, Latin American and Caribbean cuisines) won't let you down. And if you're looking to add more healthy grains to your diet, look no further than this recipe for Toasted Barley and Chicken Pilaf, featuring buttery, nutty, and versatile barley. This is a simple and satisfying meal that the folks at has given more texture by adding barley — which is also a healthier grain — rather than the rice traditionally used in pilaf. Another plus? It's easy to prepare using just one pot. Just add a simple green salad and, voila, dinner is done. Recipe/Image courtesy of:


1 1/2 cup(s) pearl barley
3 teaspoon(s) olive oil
4 (about 1 pound) skinless, boneless chicken thighs , cut into 1-inch chunks
2 medium carrots, chopped
2 stalk(s) celery, chopped
1 small onion, chopped
1 package(s) (8-ounce) sliced mushrooms
1 can(s) (14- to 14 1/2-ounce) chicken broth, (1 3/4 cups)
2 cup(s) water
1/2 teaspoon(s) dried thyme
1/4 teaspoon(s) ground nutmeg
Salt and ground black pepper
Parsley leaves, for garnish


1. Heat deep nonstick 12-inch skillet over medium-high heat until hot. Add barley and cook 4 to 6 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.

2. In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.

3. In same skillet, in remaining 1 teaspoon oil, cook carrots, celery, and onion over medium heat 7 to 8 minutes or until tender-crisp.

Stir in mushrooms and cook about 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.

Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat to boiling over medium-high heat.

Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center.

Serve pilaf garnished with parsley leaves.


Stories We Like


  • Real Entertainment News

    Now i have to say that looks really good. I am going to make that tonight.